Quarantummy: Creamy chicken pasta

We ordered KFC last Sunday. I didn’t realize how much I’d missed fast food, but I realize I didn’t miss how salty it was! I enjoyed a piece of chicken, some mashed potatoes and the dinner rolls, but after a while the salt was a little overwhelming.

Oneal and I went out for supplies on Monday morning, and we had the KFC for lunch. I figured people were tired of the KFC, and I didn’t want to keep it in the fridge, forgotten, for over a week. so I decided to use it for a pasta dish.


  • Fusilli – You can use any pasta you want–penne, spirals, fettuccine. I just really missed fusilli.
  • Cream
  • Mushrooms
  • Olive oil
  • Butter
  • Salt and pepper
  • Tarragon
  • Leftover chicken – I used KFC, but you can use any fried chicken or chicken nuggets you like! Just tear the meat from the bone and chop it into bite-sized pieces. This might work with roast chicken too.
  • Tomatoes – chopped into crescents
  • Garlic
  • Cheese



  1. Cook pasta as instructed. When done, remove from water and set aside.
  2. In the same pan, heat olive oil and butter. Cook mushrooms.
  3. Add the pasta. Season with tarragon.
  4. Add about a tablespoon of cream.
  5. Heat up the shredded chicken in the oven, toaster or microwave.
  6. Put tomatoes in a baking dish with olive oil, salt and garlic. Bake for 15 to 20 minutes.
  7. When chicken is hot, pour into pan with pasta.
  8. When tomatoes are roasted, pour into pan with pasta. Mix thoroughly.
  9. Sprinkle cheese all over. Serve hot.

This turned out much better than I expected. The salt from the chicken flavored the pasta nicely. The tomato provided a nice contrast to the salt. The butter and cream made everything moist and creamy.

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